CLASSIC POTATO GRATIN

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Classic Potato Gratin image

Also known as French dauphinois or Yankee scalloped potatoes. The potatoes are thinly sliced with a burnished crust.

Provided by LEGs Mom and Dad

Categories     Potato

Time 1h32m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 large garlic clove, peeled and smashed
1 tablespoon unsalted butter, softened
2 1/4 cups half-and-half
1 1/4 teaspoons salt
1/8 teaspoon ground black pepper
1 pinch fresh nutmeg, freshly grated
1 pinch cayenne pepper (optional)
2 lbs potatoes, peeled and sliced about 1/8 inch thick

Steps:

  • Preheat oven to 350 degrees Rub bottom and sides of 6-cup gratin dish with garlic. Mince garlic and put aside. Wait about 2 minutes and spread about half the butter into dish.
  • Bring half-and-half, salt, pepper, nutmeg, cayenne, potatoes, and garlic to boil in medium saucepan over medium-high heat, stirring occasionally. Reduce heat and simmer for about 2 minutes.
  • Pour potato mixyure into prepared dish and distrbute potatoes eveny Gently press down potatoes until covered by liquid and dot with remaining butter.
  • Bake until top is golden brown (basting once or twice during first 45 minutes) about 1 hour 15 minutes.

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